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In this March 2, 2017 photo, chef's apprentice Stevie Gonzales unwraps a hog that will be processed for meat at the Palace Cafe in New Orleans. The restaurant uses wild boar, which otherwise would be gobbling crops, competing with local wildlife and ripping up levees, fragile wetlands and other green spaces. (AP Photo/Gerald Herbert)

In this March 2, 2017 photo, chef's apprentice Stevie Gonzales unwraps a hog that will be processed for meat at the Palace Cafe in New Orleans. The restaurant uses wild boar, which otherwise would be gobbling crops, competing with local wildlife and ripping up levees, fragile wetlands and other green spaces. (AP Photo/Gerald Herbert)

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